EARL GREY TEA CAKE

This Earl Grey Tea Cake is perfect for the tea lover in your life! Earl Grey tea is infused in the cake batter and has hints of lavender and bergamot- orange. I topped with a delicious chocolate glaze and fresh figs!

This Earl Grey Tea Cake is a perfect mid-week cake. An easy, one-bowl loaf cake filled with fragrant Earl Grey tea and a little orange zest. The cake has an ultra moist and tender crumb and goes perfect with your morning cup of tea, or coffee. Enjoy with fresh figs or blackberries.

WHAT IS EARL GREY TEA?

Earl Grey is a blend of black tea leaves and bergamot (citrus) oil. This fragrant oil is added to give this black tea its unique taste. Originally inspired by the former British Prime Minister, Charles Grey. There are many different versions of this tea, some have added vanilla. They are all delicious - no wonder it's the most famous tea in the world. This tea can be enjoyed on its own or with milk and sugar.

HOW TO MAKE EARL GREY TEA CAKE

The process of making this Earl Grey Tea Cake recipe is as quick and easy as making any other pound cake. The main difference in this cake is that in order to really have the beautiful Earl Grey flavor shine through, you have to infuse it. Start by heating up some milk, and steep 3 tea bags for about 10 minutes. Once cooled, and when ready to use, press firmly on the tea bags to release as much flavor as possible.

Next, you will want to whisk your eggs with the sugar, and orange zest until pale and creamy. I like to sift my flour, baking powder, salt, and loose tea through a fine-mesh sieve. That will give your cake added soft crumb. The key is to gently fold the batter together, it's ok if a few streaks of flour remain. Over-mixing the batter will result in a dense cake.

To get even more Earl Grey flavor, simply cut open two additional tea bags, and add the loose tea leaves into the cake batter.

Pour the batter into a loaf pan and bake until the cake rises nicely and is perfectly fluffy. My cake took 50 minutes to bake. Depending on your loaf pan size it may be baked through a little earlier. My loaf pan is 5 x 9 inches (10 x 23 cm)

Allow the cake to cool for 15 minutes before taking the cake out of the loaf pan. If desired, but delicious, drizzle melted chocolate over the cake. The full printable recipe is below. Enjoy!

You also might like my other recipes:

CLASSIC HAZELNUT CAKE – NUSS KUCHEN

Marble Cake

ALMOND CAKE (MARZIPAN CAKE)

BLACK FOREST BUNDT CAKE

Recipe

Earl Grey Tea Cake

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Author: Hello Ani

This beautiful Earl Grey Tea Cake has notes of lavender, bergamot, and orange. Topped with a chocolate glaze and fresh Figs. Enjoy!

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US Customary - Metric

Ingredients

• 2 eggs - room temperature
• 1 cup sugar
• ¾ cup vegetable oil - Sunflour, or Canola
• 1 teaspoon orange zest
• 5 Earl Grey Tea bags
• 1 cup milk
• 2 cups flour
• 2 teaspoon baking powder
• a pinch salt

• 4 oz Chocolate - semi-sweet
• 1 teaspoon coconut oil

Instructions

• Preheat Oven to 350° F (180° C) Prepare a 8 x 4 - inch loaf pan with baking spray, or grease with butter and line the base and sides with parchment paper.

  1. Slightly heat the milk, then add 3 Earl Grey tea bags to the milk. Allow to steep until later usage.

  2. In a large bowl whisk the eggs and the sugar until creamy. Slowly add the oil and orange zest. Continue to mix until the mixture becomes fluffy and pale in color.

  3. With a fine-mesh sieve, sift the flour, baking powder, salt, and the two remaining loose Earl Grey tea bags into the wet mixture. (Cut the tea bags open). Gently fold the mixture together, until a few streaks of flour remain.

  4. Pour batter into the prepared pan and bake on the center shelf for 50 - 55 minutes until golden brown and when a skewer inserted in the center of the cake comes out clean. Cool on a wire rack for 10 minutes, then remove cake from the pan to cool completely.

  Note: Depending on your loaf pan size it may be baked through a little earlier. My loaf pan is 5 x 9 inches (10 x 23 cm)

  Chocolate Glaze (optional)

  Using a bain-marie (double boiler), fill with 1 inch of water. Place the boiler over medium heat and bring to a simmer. Place a heatproof bowl on top of the pan so that it fits snuggly but doesn't touch the water. Break up the chocolate and add it to the bowl, add the coconut oil, then leave to melt for about 5 minutes, stirring regularly. carefully remove the pan from the heat and allow the chocolate to cool a little before drizzling the glaze over your cake. Allow the chocolate to dry completely. Slice and serve the cake with fruit if you like. Enjoy!

Notes

Tips for using the bain-marie method to melt the chocolate: Make sure that the bottom of the bowl doesn't touch the water and that no water comes into contact with the melting chocolate. Also, do not let the water get too hot - the chocolate may burn and becomes unusable. 

Store Earl Grey Teacake in an airtight container at room temperature for up to 3 days.

Cake can be frozen as a whole wrapped well in plastic wrap or placed in an airtight container. Alternatively, slice and wrap individual slices in plastic wrap, and freeze for up to 2 months.

Nutrition

Calories: 335kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 22mg | Potassium: 159mg | Fiber: 1g | Sugar: 23g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

COURSE: Cake, Dessert

CUISINE: American, British, French

KEYWORD: Bundt cake recipe, Earl Grey Tea Cake

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!